Creamy Coconut Shrimp

This creamy coconut shrimp recipe is a quick and easy weeknight dinner that delivers restaurant-quality flavor at home. With simple, natural ingredients, it’s creamy, flavorful, and ready in under 30 minutes; perfect for a healthy, tropical-inspired meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

1 lb 450 g large shrimp, peeled and deveined
1 tbsp olive oil or coconut oil
3 cloves garlic minced
1 tsp fresh ginger grated
1 small shallot finely chopped
1 cup full-fat coconut milk
1 tsp paprika
¼ tsp red chili flakes optional, for heat
1 tbsp lime juice
Salt and black pepper to taste
Fresh cilantro chopped, for garnish
Cooked rice or quinoa for serving

Equipment

Large skillet or frying pan
Mixing bowls
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board

Method

Prepare the shrimp: Pat the shrimp dry and season lightly with salt and black pepper.
Sear the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
Cook aromatics: In the same skillet, add garlic, ginger, and shallot. Sauté 1–2 minutes until fragrant.
Make the sauce: Pour in coconut milk, paprika, and chili flakes. Stir and simmer 3–4 minutes until slightly thickened.
Combine shrimp and sauce: Return the shrimp to the skillet and coat evenly with the coconut sauce. Cook 1–2 minutes to blend flavors.
Finish with lime and garnish: Remove from heat, stir in lime juice, and sprinkle with chopped cilantro. Serve immediately over rice or quinoa.

Notes

Adjust spice level with more or less chili flakes.
For extra creaminess, stir in 1–2 tbsp coconut cream.
Avoid overcooking shrimp—they cook quickly and remain tender.
Leftovers can be stored in an airtight container in the fridge for 2–3 days.